Food Generalist

I haven't been posting much lately. September has been a crazy month. I've been out of town three times in the last month. I hate...

I’m happy to announce that my cake phase is over…for now. I'm taking a break from baking cakes at least until I start my cake decoratin...

This is a recipe for the Spring Fling cake sold at The Market at Larimer Square.  It is a very unusual zucchini-based cake frosted with a...

San Diego taco shops usually have at least two different chicken burritos on their menus: a shredded chicken burrito and a grilled chicken ...

This is the only way I make my carrot cake.  To me carrot cake should be fully-loaded with raisins, pineapple, coconut, nuts, and carrots. ...

I learned how to make this dish from my friend Kellie. Her secret (or her mom's secret) is the lime juice. Stir-Fried Water Spinach ...

Red velvet are the most problematic cakes for me. I can't get them just right at this altitude. I think it's a combination of lea...

How many batches of brownies can I bake over the course of a week? A lot. I've been testing different brands of cocoa powders. Coc...

I’ve been meaning to make and blog about French macarons for quite a while now but as with most of my cooking, I really have to be in the m...

I’m working on perfecting the famous Black and White cookie. The first recipe I'm trying out is for the NYC version. This is not the ...